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Caribbean Pork Skewers with Firecracker Salsa

(makes 6 servings)

210-ounce (300 g) pork tenderloins
Marinade:
2shallots, minced
2inch (5 cm) piece of fresh ginger, peeled and minced
2cloves garlic, minced
3tablespoons (45 ml) finely minced fresh mint
1 1/2tablespoons (22.5 ml) low-sodium soy sauce
1tablespoon (15 ml) olive oil
1teaspoon (15 ml) honey
1/4cup (60 ml) fresh lime juice
1/2teaspoon (2.5 ml) ground allspice
1/2teaspoon (2.5 ml) salt (optional)
freshly ground pepper to taste
1/4teaspoon (1.25 ml) ground cloves
1/4teaspoon (1.25 ml) ground nutmeg
  1. In a bowl, whisk together the marinade ingredients. Trim excess fat off pork tenderloins and cut into 3 by 1 inch (7.5 by 2.5 cm) strips. Place pork in a large self-sealing plastic bag. Pour in marinade, seal, and turn over two or three times to evenly coat the meat. Let stand at room temperature for a least 30 minutes or refrigerate for up to 3 hours.
  2. When ready to cook, preheat grill or broiler. Remove tenderloin strips and weave onto skewers. Pour remaining marinade in a small pan and quickly bring to a boil. Boil for 1 minute. Grill tenderloin skewers over medium-hot coals for 3 to 4 minutes per side, turning once. Baste occasionally with marinade. Remove from oven, cover with a sheet of aluminum foil.
  3. Serve with some of the Firecracker Salsa.
Per serving:136 calories (32% calories from fat), 20 g protein, 5 g total fat (1.4 g saturated fat), 2 g carbohyrate, 0 dietary fiber, 56 mg choleseterol, 108 mg sodium
Diabetic exchanges:3 lean protein

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